A tangy and moist herb infused stuffing is a family tradition and a wonderful addition to a holiday menu. If you decide to add oysters, the stuffing takes on an added depth of flavor and intrigue. The finished dish is dynamic without the oysters. Or, experiment and use half the amount of oysters called for. Don’t forget to check the oysters for pearls.
- 1 package of sourdough bread plus 4 slices (at least 8 cups dried bread)
- 6 tablespoons butter
- Salt and freshly ground pepper
- 3 stalks celery with leaves, halved lengthwise and diced
- 1 large onion, chopped
- 2 large eggs, slightly beaten
- 3 tablespoons Fuller’s Sage Blend or 1 teaspoons each of dried thyme, sage & marjoram
- ⅓ cup fresh sage leaves, chopped (measure after chopped) or 1 tablespoon dried sage leaves
- ¼ cup chopped Italian parsley leaves
- 3 ½ cups chicken broth or turkey broth (more may be needed if bread is very dry)
Preheat the oven to 350 degrees F. Grease a 3-quart baking dish and set aside . Cut or tear the bread slices into quarters spread it evenly on two baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Or you can allow bread to dry out by placing it on baking sheets 1 day in advance.
Transfer to a large mixing bowl and break up the large pieces into 1-2 inch cubes.
Melt 2 tablespoons of butter in a 2 quart pot. Add celery, onion, and dried herbs. Sauté, stirring occasionally, until golden brown, about 6 to 8 minutes.
Add chicken broth to skillet and stir to combine. Add fresh sage, minced parsley and remaining 2 tablespoons butter. Pour chicken broth mixture over the bread cubes. Add eggs. Mince oysters and add to bread mixture. Gently stir or fold in ingredient until the bread cubes absorb the liquid and ingredients evenly distributed. Season with salt and pepper, to taste. Stuffing should be moist and cling together. Add more broth if needed.
Pour mixture into the greased baking dish. Bake in the center of the oven until heated through and the top is golden brown, about 40-60 minutes. Serve with poultry. 2-3 cups of stuffing can be used to stuff turkey or chicken if desired. Fill cavity loosely just before roasting.